Cooking Steps

1. 

   Step1:Dou Wangchang, the picture I found on the Internet, because I forgot to take pictures. After cleaning, I can pick a segment as follows. It can be a little longer, not too short, about 5cm lon

2. 

   Step2:Drain to avoid frying in the po

3. 

   Step3:Pour the oil in the pot and heat it to the fire. Heat the bean king in five minutes

4. 

   Step4:As shown in the picture below, DouWang uses a long chopstick to turn over and transfer each DouWang to be evenly squeezed by oi

5. 

   Step5:Press for seven or eight minutes, the surface is a little skinned, the pot is fished, the edge is leache

6. 

   Step6:Just now, a lot of oil was poured into a container, and the pot was burned to taste, leaving a little oil as much as the usual cooking oil. Then, cut up the garlic (more points) and pepper about a dozen (no pepper, I'll use pepper powder instead) and stir fry them over low heat to taste good

7. 

   Step7:Pour in the fried bean king, stir fry for a few times, then add salt, stir fry again, let the salt evenly wrap around the bean king, and add some chicken essence before the pot starts

8. 

   Step8:It's as delicious as the restaurant. It's a dish that can't be tired of eating